These spring—and Easter-inspired Blonde Brownie Carrots are so much fun.

Carrot Shaped Brownies

Brownies as a dessert or a snack is one of my food weaknesses. Brownies and cheesecake. They are both so hard for me to resist. I have a few brownie recipes here on the blog like this recipe for classic blonde brownies, zuchinni chocolate chunk brownies, and one that combines cheesecake and brownies is a marbled cheesecake brownie.

As usual, I kept the idea as simple as I could. In no time, you’ll have over one dozen of these carrot-shaped brownies whipped up and ready to impress at the Easter dessert table.

Blonde brownies are not your typical fudge brownie, but they are still irresistible to me. They are so delicious and chewy.

I know you’ll love how these cute carrot brownies taste as much as you’ll love their adorable addition to your Easter table.

Ingredients

2 cups flour
2 cups packed light brown sugar
2 tsp. baking powder
½ cup melted unsalted butter – cooled
2 eggs
1 tsp. vanilla
2&1/2 tsp. liquid orange food coloring or an amount that gives you the color of orange that you like
green frosting

Equipment

piping bag with a star tip attached
large mixing bowl
Non stick aluminum foil or parchment paper
9-inch round pie plate
Serrated bread knife

How to Make Carrot Blonde Brownies

Preheat the oven to 350 degrees
In a mixing bowl, Mix the flour, sugar, and baking powder
In another bowl mix the melted butter, eggs, and vanilla and orange food coloring
Add the wet mixture to the dry and mix well
Mix the wet ingredients
The mixture will be like a play dough consistency
Line pie plate with foil – non-stick side facing up
Pour the mixture into the pie pan and press it out to even it out at the top
These brownies are thick, so they take a bit longer to bake. Once you start to smell the aroma of your brownies, check on them. A toothpick inserted into the middle should come out mostly clean. What I mean by that is you shouldn’t have a wet batter on the toothpick. You will probably find that cooked batter will adhere to the toothpick, and that’s o.k
Bake for about 40-50 minutes

Cutting

Let the brownies cool completely – about 15 minutes
Pull the aluminum foil up and out of the pie pan
Push the aluminum foil or parchment paper down away from the brownies

Slice into 16-20 slices (Cut them like pie slices, starting with four slices and continuing to divide the slices in half until they are skinny like a carrot would be)
Note: The brownies will flatten out a bit, and the top crackle

Decorating

Using the star tip, decorate the top with your green frosting stars to resemble the leaves of a carrot

FAQs about cheesecloth

These brownies are thick, so they take a bit longer to bake. Once you start to smell the aroma of your brownies, check on them. A toothpick inserted into the middle should come out mostly clean. What I mean by that is you shouldn’t have a wet batter on the toothpick. You will probably find that cooked batter will adhere to the toothpick, and that’s fine.

These brownies are best when eaten within a day, but they can be made a few days in advance. Store them in an airtight container at room temperature.

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Recipe